Directions:
- Sauté the the vegetables in the heated oil in a saucepan over a rather low heat.
- Stir often for about 5 minutes, then add the beans; stir well and then mix in the tomatoes.
- Cook, stirring for a few minutes, then add 2 cups of the stock, the rosemary, salt, and pepper.
- Now bring this to a boil. Lower the heat, cover and simmer for 1 hour.
- Pour in the rest of the stock and the pasta.
- Bring to a boil.
- Lower the heat and simmer for 7-8 minutes.
- You want your pasta al dente.
- Remove the the rosemary sprig, however sprinkle rosemary leaves over the soup along with cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 472.05 Kcal (1976 kJ) | ||
| Calories from fat | 71.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.97g | 12% | |
|---|---|---|---|
| Cholesterol | 9.6mg | 3% | |
| Sodium | 532.33mg | 22% | |
| Potassium | 562.42mg | 12% | |
| Total Carbs | 77.28g | 26% | |
| Sugars | 11.94g | 48% | |
| Dietary Fiber | 4.4g | 18% | |
| Protein | 19.54g | 39% | |
| Vitamin C | 7.1mg | 12% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.1mg | 1% | |
| Calcium | 37.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 93.98 Kcal (393 kJ) | ||
| Calories from fat | 14.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.59g | 12% | |
|---|---|---|---|
| Cholesterol | 1.91mg | 3% | |
| Sodium | 105.98mg | 22% | |
| Potassium | 111.97mg | 12% | |
| Total Carbs | 15.39g | 26% | |
| Sugars | 2.38g | 48% | |
| Dietary Fiber | 0.88g | 18% | |
| Protein | 3.89g | 39% | |
| Vitamin C | 1.4mg | 12% | |
| Calcium | 7.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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